Actually high additions of Erythritol leads to harder ice creams. That's why you need to leave Enlighten, HaloTop & Rebel on the counter for 10-15 minutes before you eat them. Allulose or tagatose are more expensive but are better replacement for sucrose in ice cream. Erythritol does not dissolve as well and crystallizes quicker causing harder final product. Ice Cream bases aged overnight will be smoother, creamier and melt less slowly. But those features are more pronounced in ice creams bases with eggs. Not as important with eggless bases. Although it will get the base colder and the colder the base the better it churns in the machine.
Yeah, I screwed up on the narration. I had wicked insomnia the night before and I think my brain was not fully functional when I recorded this video. My prior batch was 100% erythritol and it was very hard. That's what I was referencing when Courtney said this one was creamier (because I was using only half the amount of Erythritol). I'm going to pin your comment to the top so that people can see it.
I just mixed up half a recipe and put it in my Ninja Creami. So good! I just put everything in my mini food processor and mix it well. No ice bath, no heating on the stove. Makes it so much easier and it comes out great! ❤️🥰❤️
I've made this twice and loved it both times. I got my hands on some good strawberries and made a strawberry Lemon sherbet. Now I'm making one with blackberry and lime. I found a regular recipe for Strawberry Lemon Ice cream that uses a cup each sour cream and heavy whipping cream. That prompted me to try a Strawberry version of your Sherbet. I was nervous about all the extra liquid from the strawberries, but what I found was that when I sugared the strawberries and let them weep, enough juice came off of them that I used THAT instead of the water to dissolve the rest of the sweetener. I basically made a strawberry syrup. Note to self: Don't do the same with blackberries, After I milled them I realized a lot of the sweetness was still clinging to the berries and pulp. Just a reminder to sweeten AFTER removing the blackberry seeds. I am going to combine their recipe with yours and see if I can get a creamy strawberry cream based ice cream. I think the website is called two peas in a pod and it was Strawberry lemon sour cream ice cream.
This lemon sherbet came out great. For sugars I used half Lakanto monkfruit and half Allulose. Because I like tart, I added a teaspoon of citric acid and a half teaspoon of guar gum (these will also help with keeping the sherbet softer). The flavor and texture of the sherbet were spot on.
Thanks for your comment. For some reason, my batch came out delicious at finish, but hardened after it was stored overnight. I have Tara gum that Steve used in a different recipe, so oll try adding that like you did and see if my next batch survives my freezer overnight.
I would love to see you try the same basic recipe, tested with blueberry, strawberry, chocolate, and coffee flavored sherbets! All those flavors should pair well with the sour cream base......Peace! 🎼❤☮
I made this today and instead of using an ice bath and refrigerator, I put it straight into my ice cream maker (which is a refrigerated unit made by Whynter). All I can say is WOW! So delicious! Thank you so much for the tip about using allulose. That makes a HUGE difference. This recipe blows all other ones I’ve made before out of the water. 10++ out of 10
Made this afternoon. Still summer here in south Florida and this hit the spot. It looked so good in the video, I ordered the Kitchenaid ice cream bowl attachment. This recipe did NOT disappoint. Liked that it was tart, but not too & the consistency was between a sherbet and ice cream. Creamy, good mouth feel but still light. Thank you!!
Anybody else remember Häagen-Dazs Five? That line only had five ingredients in each flavor and they had a lemon ice cream that was to die for. So happy to see this, thank you! And I’m imagining all kinds of berry coulis drizzled over top. Especially raspberry. Maybe some keto shortbread batons or wedges to dip. 😋
This is excellent. With and without an appliance, an EXACT serving amount (one large scoop), accurate macros, and the source of adaption! I'm new, but I appreciate you already! Yummy!!!
Dang! Your ketofied sour cream sherbet is the BEST! I churned it in the Cuisinart ice cream maker. Nom nom nom. Then when it was at the soft serve stage I scooped it into a glass container and stuck it in the freezer ‘til tomorrow. Can’t wait!
How awesome! The ingredients for this are certainly a first! It look really good and easy to make. Definitely saving this one…thanks very much for sharing and my compliments to you on another superbly done video in support of the cause! 👍🏼👍🏼👍🏼
That looked delicious, I can hardly wait to try it. I make something called Swedish Cream quite often. The two main ingredients are cream (obviously) and sour cream. It’s flavored with almond extract so I think that might be a good combination to try.
I'm working on an almond recipe today that will work as a standalone treat as well an ingredient for other recipes (such as fat bombs or ice cream). So we're thinking along the same lines. 😉
You're wife here looks wonderful. She comes across as a bit shy which is so relateable...& so refreshing for a youtuber wife not forcing a know-it-all vibe. Great recipe... Great family ☺🍦👅
This was totally delicious and super creamy. Thanks for the recipe. I did switch out the sour cream for Greek yogurt to boost the protein as I struggle to get my protein goal often. 😊
This looks like the PERFECT ice cream texture (yes I realize it is Sherbet) but I LOVE the softer serve ice creams so this looks perfect. I am really excited to try this!
Fantastic recipe. What I like best is that it is easy to scoop after freezing. Most keto ice creams that I have tried are so rock hard that you can't scoop it out. This one is easily scooped and tastes good. I changed the recipe a tad, added more (2) lemon juice and zest ( I like it more lemony) and a bit more sweetener (added 20 drops of stevia). For sweetener, I used half Lakanto monk fruit and erythritol and half Boca Sweet. Very nice. I'll have to try more recipes using sour cream instead of whipping cream. Thank-you.
Rewatching old videos, while you're in Hawaii. Definitely making this one!!! I really miss ice cream, but the keto ones in the store cause so much inflammation.
Great recipe idea, and a fun video too! I am excited to try out this recipe. I love lemon. Peaches and Brown Swerve with 50/50 Allulose would be tasty too.
You are very kind to allow us into your home with your family, that was very nice. I’ve been figuring your are a chef. ? I’ve watched gobs of your videos. Thanks so much for all of your help, information, and wisdom. You’re the man!…with the best T-Shirts that is. 😊
Now I need an ice cream maker, sigh. On another note: I met a woman in the supermarket this evening at the dairy case. She was looking at the coffee creamers. I was wondering who is taking all the heavy whipped cream?!! She wondered aloud which she should buy. She asked me what I buy. I told her I actually just use heavy whipping cream. She said, "Oh! You doin' keto?!" I told her yes, ....long story short I told her about you and your love of cooking and down to earth manner. I directed her here. I hope she went right home and looked you up!
Yeah, I have been wondering the same thing for weeks - who is buying all the heavy cream!?! I guess it's Keto folks but I had no idea there were so many! Probably just the grocery stores minimum order quantity is much lower on heavy cream than all the other creams.
I just made it into pudding because I don’t have an ice cream maker, added a pouch of miracle rice to take up volume and reduce the calories. It tastes yummy, thanks for your ideas which sometimes we have to tweak 🍋🍋🍋
Just rewatched this today... Great job I might add... When you were musing about other flavors to try I immediately thought of a favorite desert I used to order at a steakhouse here in Hawaii many years ago (it may have just been trendy in the 90's, I don't know) Strawberries Romanov. Fresh strawberries served with a bowl of sour cream & a bowl of brown sugar. You would 1st dip the strawberry in the sour cream & then the brown sugar. I loved it. I think this recipe could easily adapt to this sherbet version🍓
Just recently bought a nostalgia ice cream maker and made this today. Its really good. Lemony creamy and not too sweet. The one thing I did substitute is swerve for stevia. I used half the amount of stevia ( I used 2 tbsp and 2 tsp ). Thanks for the recipe
I LOVE that you stated the ingredients in grams! Yay! I convert all recipes I use into gram measurements both for accuracy and to reduce dishes to wash. I look forward to the time when grams are also included in the printed recipes. Looking forward to trying this.
I did that because the cookbook listed it that way, so don't give me too much credit. 😀 Given the positive response, I might start doing it more frequently if it doesn't add a lot of time to my recipe/filming process.
Hey Steve! I made this yesterday and spun it in my new Creami. Thank you for this recipe so much! I've just started what I expect to be a long journey with keto. I'm vastly overweight and much of my struggle with both my weight and my diet has been my terrible sweet tooth. This was delicious and I didn't feel a need to eat too much. (Just 3 1-once scoops) having a nice dessert recipe like this will surely help. I'll be following your channel for a long time, I think. Again, thank you so much and good luck with your continued journey as well!
😋 I’ll put an ice cream maker on my wish list for the holidays. Thanks for the video. Maybe a video showing all the kitchen appliances and gadgets you have! I’d be interested to know what don’t you have.
@@SeriousKeto maybe in anticipation of that video, do a contest to see who guess all 5 appliances right. After all it will be American Thanksgivings Steve but don’t leave us the Canucks out 😉
I notice your comment was posted 3 years ago. Since I am reading comments today (8/27/23), I see that a fair number of other commenters share their opinions on keto sweeteners. You might enjoy reading them.
That is a great suggestion. I bet the fat from the avocado would make this even creamier. I think also with a hint of lime and a dash of cayenne, you could have a real flavor explosion. Thanks!
Avocado desserts are pretty popular in Southeast Asia and Brazil. Avocados just add a little herbal note, so people that like a bit of mint or basil in their sweets may like avocado desserts
Tysm, Steve for this keo recipe!!!! I just made the sherbet, and it is ABSOLUTELY DELISH!!!🍧🍧🍧🍧🍧🍧 The flavor reminds me of a no-bake cheesecake(I always make a refrigerator style cheesecake since I'm not fond of the baked variety).❤❤❤
Thanks, Steve, this looks great, and I can't wait to try it! The syrup is just what I was looking for to replace Golden Eagle Syrup, a lifetime favorite. Definitely going to try it.
I use xylitol and monk fruit for ice cream that goes in the freezer after churning to get an ice cream that is scoopable. Leaving the ice cream mix overnight in the fridge is to let the flavors blossom.
I’m making your lemon sherbet now. I’m putting it in the freezer then using my ninja creami. Idk what will happen but I tasted it before putting it in the freezer. It is really good. Loving the old videos too.
Real life is messy, LOL! This looks great. I have a Cuisinart Ice Cream maker so this looks like something I will have to make in the near future. Yum!!! Blackberries would be awesome!!! Strawberries would be good as well!
So annoyed I can’t give you more than one thumbs up for this one! I just made a half recipe for my Ninja creamy and it came out perfect! Thank you soooooo much!
Follow up on my “Dang!” comment yesterday: Double Dang!! Overnight in the freezer improved the flavor too, which I thought couldn’t be improved upon. I love the resulting texture: hard but not too hard and no annoying sandy ice crystals either. True confessions though…I added small bits of candied ginger. OMG! Creamy Lemon-Ginger sherbet
I got to visit Janesville, WI 30 years ago in the fall and it was some of the prettiest countryside I had ever seen (from TX here). What I remember most were the idyllic barns! Rock foundations with red wood cladding above, they were just amazing!
I am not a lemon or fruit dessert fan, but I loved the texture and creaminess of your recipe. Can you do some chocolate or vanilla ice creams as well as other flavors using the Allulose sweetener in the ice cream maker for us? I also liked how much this recipe made 🍦
OMG Steve, this is off the hook delicious!! Only problem? Making it 12 servings ;-) I actually made a keto dessert that my carb loving, sugar addicted, Ben and Jerry pint a week eating husband liked. He thought it was great with no weird aftertaste. I actually used two lemons because mine were pretty small. Could you make other flavors with this as the base? Next time I'm adding lavender flowers based on a recipe I make for Lemon Lavender Cookies. Thank you so much!
This is chilling overnight; gonna go into the ice cream maker tomorrow. That is, if I can restrain myself from drinking it all. This is INSANELY delicious. And what's really exciting to me is that I usually hate Erythritol and blends that include it, but cutting it with Allulose seems to make all the problems (bitterness, the infamous "cooling effect") go away. I'm thrilled.
How did I miss this recipe??? It looks incredible. So excited for a great lemon dessert. I think I will try this with 35% créme fraiche instead of 18% sour cream to maximize the fat content. *Also Steve, for your future ice cream experimenting (and only if you are comfortable consuming alcohol in a dessert), adding one ounce of vodka to recipes without sugar alcohols will ensure it stays scoopable even after being in the freezer days later.
UGH! I don't have enough money or cabinet space for all these nifty gadgets and gizmos but you sure do a good job of making me feel like I have to get this stuff. Thanks allot, Steve. Grrrrrr...
I just made this subbing in my home made yogurt (I use organic half & half cream). I used Allulose and Truvia for the sweeteners and it turned out amazing. It's only been in the freezer for a few hours but it's still very scoopable; something I've had issues with when making ice cream. I think the trick here is blending the sweeteners in water first. I guess we'll see how it fairs after 12+ hours.
how did it turn out? Do you think it would also work and be scoopable if I skip the ice cream machine ( which I don't have) but stir it in the ice bath instead and put it in the freezer immediately?
@@keinohrtini Allulose seems to be the key for ice cream/sherbert being scoopable. It was very good. As long as you use Allulose it will be scoopable. I found that I had to play with the amount based on ingredients. If I'm making 2 cups, 50-60 grams seems to work and then you can round out the sweetness if necessary with swerve, monk, Stevia or some other sweetener.
Great video! We will have to make this soon. Love lemon! Strawberries were being picked at the farm right down the road from us this morning. We know what flavor we are going to try first!!! ;)
I'm still a solid 2 months away from having strawberries in my garden -- then I'll have a ton of them for about two weeks (I'll need to really nail a keto strawberry jam recipe by then).
@Cindy Moore The phrase "long, hot summer" doesn't exist in Wisconsin. We usually get the first frost of autumn before I've harvested all of my peppers and tomatoes. Of course, we'll have one day in May that will get into the 90s so that my snap peas die, but then we'll only have a couple more days all of summer that get that warm.
This is such a tremendous video! I love all the details u give like selecting a bowl with a spout to make a later step easier. Thank u so much for all u give
I'm glad you liked it. It's funny that you comment about the bowl with a spout and even then, I made a mess. I can only imagine what it would have been like without a spout. 😄
This is becoming one of my favorite channels and I just found you today! Haha I’ve already lost 95 lbs on Keto, as of last year, between May and October. I took a few months off to see how it’d be and boy was my energy low 😅 I’ve been back on keto now for about 10 days and I’m down almost 9 lbs and feeling amazing! I am able to actually live, not just exist, and be the mom/ wife I always dreamed of following this lifestyle :) Thanks for the yummy recipes! ☺️
I'm going to have to get my ice cream maker out for this! Looks like a delightful spring treat! I've been trying to figure out who your daughter reminds me of every since I began watching you. Carol Lynley in The Poseidon Adventure in 1972 when I saw it at the drive-in! She's so cute. And thanks for the membership page going!
So excited to try this, my Dash ice cream maker just arrived!! I've tried two kinds of low carb ice cream from the store and while the flavor is okay, it's so expensive and the texture reminds me of the freeze dried NASA ice cream! 😅
I made a ice cream with 100% allulose and it did not ever freeze! I left it in the freezer for 12 hours and it was cold but very melty seconds out of the freezer. So I will try half and half.
I use blends almost all the time. To your point, it makes it sweeter tasting, but it also mitigates some of the aftertastes/effects individual sweeteners can have.
@@SeriousKeto I am not a big ice cream eater over all, but looking at the baby Dash ice cream maker. That seems to be more my speed. Fruit sorbets, granitas, complex flavors seem like a thing to revisit this summer. Thinking about things like this, maybe with honeydew. www.bonappetit.com/recipe/cantaloupe-and-black-pepper-granita
Actually high additions of Erythritol leads to harder ice creams. That's why you need to leave Enlighten, HaloTop & Rebel on the counter for 10-15 minutes before you eat them. Allulose or tagatose are more expensive but are better replacement for sucrose in ice cream. Erythritol does not dissolve as well and crystallizes quicker causing harder final product.
Ice Cream bases aged overnight will be smoother, creamier and melt less slowly. But those features are more pronounced in ice creams bases with eggs. Not as important with eggless bases. Although it will get the base colder and the colder the base the better it churns in the machine.
Yeah, I screwed up on the narration. I had wicked insomnia the night before and I think my brain was not fully functional when I recorded this video. My prior batch was 100% erythritol and it was very hard. That's what I was referencing when Courtney said this one was creamier (because I was using only half the amount of Erythritol).
I'm going to pin your comment to the top so that people can see it.
So if we want a softer icecream, use more allulose?
@@reneeowens6749 It would be softer relative to using Erythritol, yes.
@@reneeowens6749 You can try xylitol, it helps keep ice cream from getting too hard.
Couldn't you add a splash of vodka to keep it from freezing?
I just mixed up half a recipe and put it in my Ninja Creami. So good! I just put everything in my mini food processor and mix it well. No ice bath, no heating on the stove. Makes it so much easier and it comes out great! ❤️🥰❤️
Peaches and sour cream!! Yummy.
That sounds delicious!!
Coconut & pineapple might be really nice. Also, try adding course salt with the ice and it might take less time before putting into the freezer.
Thanks for the tips!
I've made this twice and loved it both times. I got my hands on some good strawberries and made a strawberry Lemon sherbet. Now I'm making one with blackberry and lime.
I found a regular recipe for Strawberry Lemon Ice cream that uses a cup each sour cream and heavy whipping cream. That prompted me to try a Strawberry version of your Sherbet. I was nervous about all the extra liquid from the strawberries, but what I found was that when I sugared the strawberries and let them weep, enough juice came off of them that I used THAT instead of the water to dissolve the rest of the sweetener. I basically made a strawberry syrup.
Note to self: Don't do the same with blackberries, After I milled them I realized a lot of the sweetness was still clinging to the berries and pulp. Just a reminder to sweeten AFTER removing the blackberry seeds.
I am going to combine their recipe with yours and see if I can get a creamy strawberry cream based ice cream. I think the website is called two peas in a pod and it was Strawberry lemon sour cream ice cream.
Nice!
This lemon sherbet came out great. For sugars I used half Lakanto monkfruit and half Allulose. Because I like tart, I added a teaspoon of citric acid and a half teaspoon of guar gum (these will also help with keeping the sherbet softer). The flavor and texture of the sherbet were spot on.
Thanks for your comment. For some reason, my batch came out delicious at finish, but hardened after it was stored overnight. I have Tara gum that Steve used in a different recipe, so oll try adding that like you did and see if my next batch survives my freezer overnight.
I would love to see you try the same basic recipe, tested with blueberry, strawberry, chocolate, and coffee flavored sherbets! All those flavors should pair well with the sour cream base......Peace! 🎼❤☮
I made this today and instead of using an ice bath and refrigerator, I put it straight into my ice cream maker (which is a refrigerated unit made by Whynter). All I can say is WOW! So delicious! Thank you so much for the tip about using allulose. That makes a HUGE difference. This recipe blows all other ones I’ve made before out of the water. 10++ out of 10
Glad you liked it! 🙂
Made this afternoon. Still summer here in south Florida and this hit the spot. It looked so good in the video, I ordered the Kitchenaid ice cream bowl attachment. This recipe did NOT disappoint. Liked that it was tart, but not too & the consistency was between a sherbet and ice cream. Creamy, good mouth feel but still light. Thank you!!
@@laos5630 I’m so glad you enjoyed it. 🙂
Anybody else remember Häagen-Dazs Five? That line only had five ingredients in each flavor and they had a lemon ice cream that was to die for. So happy to see this, thank you! And I’m imagining all kinds of berry coulis drizzled over top. Especially raspberry. Maybe some keto shortbread batons or wedges to dip. 😋
That just made my mouth water... 😀
This is excellent. With and without an appliance, an EXACT serving amount (one large scoop), accurate macros, and the source of adaption! I'm new, but I appreciate you already! Yummy!!!
List of Amazon purchases: ice cream maker, allulose, ice cream container
Dang! Your ketofied sour cream sherbet is the BEST! I churned it in the Cuisinart ice cream maker. Nom nom nom. Then when it was at the soft serve stage I scooped it into a glass container and stuck it in the freezer ‘til tomorrow. Can’t wait!
Forget carnivore /keto diet...
Keto Ice Cream Diet. Now that is the life...🤗😁
How awesome! The ingredients for this are certainly a first! It look really good and easy to make. Definitely saving this one…thanks very much for sharing and my compliments to you on another superbly done video in support of the cause! 👍🏼👍🏼👍🏼
That looked delicious, I can hardly wait to try it. I make something called Swedish Cream quite often. The two main ingredients are cream (obviously) and sour cream. It’s flavored with almond extract so I think that might be a good combination to try.
I'm working on an almond recipe today that will work as a standalone treat as well an ingredient for other recipes (such as fat bombs or ice cream). So we're thinking along the same lines. 😉
You're wife here looks wonderful. She comes across as a bit shy which is so relateable...& so refreshing for a youtuber wife not forcing a know-it-all vibe.
Great recipe...
Great family ☺🍦👅
This was totally delicious and super creamy. Thanks for the recipe. I did switch out the sour cream for Greek yogurt to boost the protein as I struggle to get my protein goal often. 😊
I would be tempted to do the same. Did you like the result?
@@jamesvoigt7275 Yes, I did a side by side comparison and couldn't tell the difference in texture and flavor between the sour cream and Greek yogurt.
*I can't wait to try this recipe and enjoy a guilt-free dessert. Thanks for sharing!*
This looks like the PERFECT ice cream texture (yes I realize it is Sherbet) but I LOVE the softer serve ice creams so this looks perfect. I am really excited to try this!
We made this and added about 1/4 cup of Quest cinnamon toast protein powder and it was delicious!
Fantastic recipe. What I like best is that it is easy to scoop after freezing. Most keto ice creams that I have tried are so rock hard that you can't scoop it out. This one is easily scooped and tastes good. I changed the recipe a tad, added more (2) lemon juice and zest ( I like it more lemony) and a bit more sweetener (added 20 drops of stevia). For sweetener, I used half Lakanto monk fruit and erythritol and half Boca Sweet. Very nice. I'll have to try more recipes using sour cream instead of whipping cream. Thank-you.
This was fantastic! After making this I bought a huge tub of sour cream. So soft, scoopable and light right out of the freezer.
Glad you liked it.
Texture looks perfect to me
Rewatching old videos, while you're in Hawaii. Definitely making this one!!!
I really miss ice cream, but the keto ones in the store cause so much inflammation.
Great recipe idea, and a fun video too!
I am excited to try out this recipe. I love lemon. Peaches and Brown Swerve with 50/50 Allulose would be tasty too.
You are very kind to allow us into your home with your family, that was very nice. I’ve been figuring your are a chef. ? I’ve watched gobs of your videos. Thanks so much for all of your help, information, and wisdom. You’re the man!…with the best T-Shirts that is. 😊
Thank you. 😊
Now I need an ice cream maker, sigh.
On another note: I met a woman in the supermarket this evening at the dairy case. She was looking at the coffee creamers. I was wondering who is taking all the heavy whipped cream?!! She wondered aloud which she should buy. She asked me what I buy. I told her I actually just use heavy whipping cream. She said, "Oh! You doin' keto?!" I told her yes, ....long story short I told her about you and your love of cooking and down to earth manner. I directed her here. I hope she went right home and looked you up!
Awesome! Thank you!
Yeah, I have been wondering the same thing for weeks - who is buying all the heavy cream!?! I guess it's Keto folks but I had no idea there were so many! Probably just the grocery stores minimum order quantity is much lower on heavy cream than all the other creams.
I just made it into pudding because I don’t have an ice cream maker, added a pouch of miracle rice to take up volume and reduce the calories. It tastes yummy, thanks for your ideas which sometimes we have to tweak 🍋🍋🍋
Sounds great!
I've never heard of miracle rice... that's all you did? Add that and leave in fridge?
Great review Steve, I've been staying away from desserts, even the keto versions, but I'm going to have to give this a shot. Big fan of lemon.
Omg yum! Thanks! I don't have that ice cream maker but I have one that should work
Saving this recipe. Peach sherbet might be nice as a infrequent treat, berries are a better go to. Thank You.
Just rewatched this today... Great job I might add... When you were musing about other flavors to try I immediately thought of a favorite desert I used to order at a steakhouse here in Hawaii many years ago (it may have just been trendy in the 90's, I don't know) Strawberries Romanov. Fresh strawberries served with a bowl of sour cream & a bowl of brown sugar. You would 1st dip the strawberry in the sour cream & then the brown sugar. I loved it. I think this recipe could easily adapt to this sherbet version🍓
Yum
Very excited to try this!
Hope you like it!
The absolute best strawberry dip I ever had pre-keto was sour cream and brown sugar.
YES! AND 1000 x yes! I too, remember those days,,,also dip grapes in white sugar....
have you tired sukrin gold or gold monkfruit instead of brown sugar?
This looks so yummy. Would love to see you do Butter Pecan Ice Cream in the Dash Ice Cream Maker. Thx Steve.
I think that would be a pretty easy putt -- especially with my candied pecan recipe: th-cam.com/video/dZjhgkdwYLE/w-d-xo.html
Key lime and white chocolate chips sounds heavenly!
Just recently bought a nostalgia ice cream maker and made this today. Its really good. Lemony creamy and not too sweet. The one thing I did substitute is swerve for stevia. I used half the amount of stevia ( I used 2 tbsp and 2 tsp ). Thanks for the recipe
Great to hear!
I LOVE that you stated the ingredients in grams! Yay! I convert all recipes I use into gram measurements both for accuracy and to reduce dishes to wash. I look forward to the time when grams are also included in the printed recipes. Looking forward to trying this.
I did that because the cookbook listed it that way, so don't give me too much credit. 😀 Given the positive response, I might start doing it more frequently if it doesn't add a lot of time to my recipe/filming process.
Shawna Beals me too, because I just throw everything on the scale and of course the less dishes as possible is better!!
I am so excited that I found your video's...I have learned so much from you..thank you!
I'm glad to have you here. 🙂
Have to try this. Thanks
Thanks also for not only using grams, etc but actually using cups and ounces!!!
I'm going to try to both going forward.
I was raised sherbert too lol. I love lemon. I’m so excited to try this.
Hey Steve!
I made this yesterday and spun it in my new Creami. Thank you for this recipe so much! I've just started what I expect to be a long journey with keto. I'm vastly overweight and much of my struggle with both my weight and my diet has been my terrible sweet tooth. This was delicious and I didn't feel a need to eat too much. (Just 3 1-once scoops) having a nice dessert recipe like this will surely help. I'll be following your channel for a long time, I think.
Again, thank you so much and good luck with your continued journey as well!
I’m glad you enjoyed it. 🙂
Mocha almond fudge! Coffee, also.
😋 I’ll put an ice cream maker on my wish list for the holidays. Thanks for the video.
Maybe a video showing all the kitchen appliances and gadgets you have! I’d be interested to know what don’t you have.
I don’t think there’s much I don’t have. 😉
@@SeriousKeto seriously you have an addiction lol! I was impressed with the deli meat slicer in your bacon video!
I'm definitely going to do a video on gadgets before Black Friday. I'm thinking "Top 5 kitchen gadgets you didn't know about, but ought to own".
@@SeriousKeto maybe in anticipation of that video, do a contest to see who guess all 5 appliances right. After all it will be American Thanksgivings Steve but don’t leave us the Canucks out 😉
"that's not going to stop us...!" love it!
The only thing I wish you had added was some discussion on how the keto sweeteners affected the flavor.
I notice your comment was posted 3 years ago. Since I am reading comments today (8/27/23), I see that a fair number of other commenters share their opinions on keto sweeteners. You might enjoy reading them.
I'd love to see you play with other flavors.
I will at some point.
I suggest you can use Avocados for a new flavor it match with lemon and soar cream nicely. I love your videos they are easy to follow.
That is a great suggestion. I bet the fat from the avocado would make this even creamier. I think also with a hint of lime and a dash of cayenne, you could have a real flavor explosion. Thanks!
Avocado desserts are pretty popular in Southeast Asia and Brazil. Avocados just add a little herbal note, so people that like a bit of mint or basil in their sweets may like avocado desserts
Tysm, Steve for this keo recipe!!!! I just made the sherbet, and it is ABSOLUTELY DELISH!!!🍧🍧🍧🍧🍧🍧 The flavor reminds me of a no-bake cheesecake(I always make a refrigerator style cheesecake since I'm not fond of the baked variety).❤❤❤
Fantastic!
Thanks, Steve, this looks great, and I can't wait to try it! The syrup is just what I was looking for to replace Golden Eagle Syrup, a lifetime favorite. Definitely going to try it.
I use xylitol and monk fruit for ice cream that goes in the freezer after churning to get an ice cream that is scoopable. Leaving the ice cream mix overnight in the fridge is to let the flavors blossom.
Makes sense on the fridge thing. I can't do Xylitol -- instant laxative for me. 😲
I’m making your lemon sherbet now. I’m putting it in the freezer then using my ninja creami. Idk what will happen but I tasted it before putting it in the freezer. It is really good. Loving the old videos too.
I look forward to hearing what you think of it.
Real life is messy, LOL! This looks great. I have a Cuisinart Ice Cream maker so this looks like something I will have to make in the near future. Yum!!! Blackberries would be awesome!!! Strawberries would be good as well!
Keto Marny - The Keto Crocheter I have no idea what brand my ice cream maker is 😂 or my bread machine 🤓
Thanks Steve! Can't wait to try this!
I think I'll make this next week.
So annoyed I can’t give you more than one thumbs up for this one! I just made a half recipe for my Ninja creamy and it came out perfect! Thank you soooooo much!
Thanks!
Maybe a bit of xanthan gum to tighten the mixture and make it creamier mouth feel??
I don't know that it needs it, but there's certainly no risk in trying...
Follow up on my “Dang!” comment yesterday: Double Dang!! Overnight in the freezer improved the flavor too, which I thought couldn’t be improved upon. I love the resulting texture: hard but not too hard and no annoying sandy ice crystals either. True confessions though…I added small bits of candied ginger. OMG! Creamy Lemon-Ginger sherbet
I'm so glad you liked it. 😊
My wife says no more gadgets. Wondering if I can sneak the Dash mini ice cream maker by her
Just don't tell her until after she's had some keto ice cream. 🙂
That looks amazing. Thanks for sharing :-)
You guys in Wisconsin, best dairy and beer prices in America! Man I could go for some squeaky cheese curds!
I got to visit Janesville, WI 30 years ago in the fall and it was some of the prettiest countryside I had ever seen (from TX here). What I remember most were the idyllic barns! Rock foundations with red wood cladding above, they were just amazing!
I am not a lemon or fruit dessert fan, but I loved the texture and creaminess of your recipe. Can you do some chocolate or vanilla ice creams as well as other flavors using the Allulose sweetener in the ice cream maker for us? I also liked how much this recipe made 🍦
Once this batch is gone, I plan on doing some different flavor experiments. Once I have a few that I'm happy with, I'll do a compilation video.
Looks great, and a whole lot cheaper than buying heavy cream!
You are a genius. Will definitely try this myself.
OMG Steve, this is off the hook delicious!! Only problem? Making it 12 servings ;-) I actually made a keto dessert that my carb loving, sugar addicted, Ben and Jerry pint a week eating husband liked. He thought it was great with no weird aftertaste. I actually used two lemons because mine were pretty small. Could you make other flavors with this as the base? Next time I'm adding lavender flowers based on a recipe I make for Lemon Lavender Cookies. Thank you so much!
Yes, you could absolutely make different flavors. I think blackberry would be pretty tasty and will likely try that on my next batch.
This is chilling overnight; gonna go into the ice cream maker tomorrow. That is, if I can restrain myself from drinking it all. This is INSANELY delicious. And what's really exciting to me is that I usually hate Erythritol and blends that include it, but cutting it with Allulose seems to make all the problems (bitterness, the infamous "cooling effect") go away. I'm thrilled.
🙂👍🏻
How did I miss this recipe??? It looks incredible. So excited for a great lemon dessert. I think I will try this with 35% créme fraiche instead of 18% sour cream to maximize the fat content. *Also Steve, for your future ice cream experimenting (and only if you are comfortable consuming alcohol in a dessert), adding one ounce of vodka to recipes without sugar alcohols will ensure it stays scoopable even after being in the freezer days later.
Great tip! does it have a strong alcohol taste? I don't mind using alcohol but I don't like the taste of it
Thank you, must try.
UGH! I don't have enough money or cabinet space for all these nifty gadgets and gizmos but you sure do a good job of making me feel like I have to get this stuff. Thanks allot, Steve. Grrrrrr...
I just made this subbing in my home made yogurt (I use organic half & half cream). I used Allulose and Truvia for the sweeteners and it turned out amazing. It's only been in the freezer for a few hours but it's still very scoopable; something I've had issues with when making ice cream. I think the trick here is blending the sweeteners in water first. I guess we'll see how it fairs after 12+ hours.
Thanks for sharing!!
how did it turn out? Do you think it would also work and be scoopable if I skip the ice cream machine ( which I don't have) but stir it in the ice bath instead and put it in the freezer immediately?
@@keinohrtini Allulose seems to be the key for ice cream/sherbert being scoopable.
It was very good. As long as you use Allulose it will be scoopable. I found that I had to play with the amount based on ingredients. If I'm making 2 cups, 50-60 grams seems to work and then you can round out the sweetness if necessary with swerve, monk, Stevia or some other sweetener.
Great video! We will have to make this soon. Love lemon! Strawberries were being picked at the farm right down the road from us this morning. We know what flavor we are going to try first!!! ;)
I'm still a solid 2 months away from having strawberries in my garden -- then I'll have a ton of them for about two weeks (I'll need to really nail a keto strawberry jam recipe by then).
Serious Keto I end up freezing them to make jam when cold weather rolls back in. The struggle of hot summers without good air conditioning. 🤷🏻♀️🙂
@Cindy Moore The phrase "long, hot summer" doesn't exist in Wisconsin. We usually get the first frost of autumn before I've harvested all of my peppers and tomatoes. Of course, we'll have one day in May that will get into the 90s so that my snap peas die, but then we'll only have a couple more days all of summer that get that warm.
Nice Steve!! Love Lemon!
This is such a tremendous video! I love all the details u give like selecting a bowl with a spout to make a later step easier. Thank u so much for all u give
I'm glad you liked it. It's funny that you comment about the bowl with a spout and even then, I made a mess. I can only imagine what it would have been like without a spout. 😄
Wow that looks soooo good!
This is becoming one of my favorite channels and I just found you today! Haha I’ve already lost 95 lbs on Keto, as of last year, between May and October. I took a few months off to see how it’d be and boy was my energy low 😅 I’ve been back on keto now for about 10 days and I’m down almost 9 lbs and feeling amazing! I am able to actually live, not just exist, and be the mom/ wife I always dreamed of following this lifestyle :) Thanks for the yummy recipes! ☺️
Glad to have you here. 🙂
You go girl!! Congrats on the success!!
Thank youuu :)
I'm down 40 pounds, and Steve has always been my inspiration to keep going!
Yay 😃 I absolutely love those frozen lemonades from chick fil a and I made a similar recipe but your sherbet looks so dreamy 😍😍😍😂
Ty fir giving great recipes!
My pleasure 😊
Haha! What wouldn't go with sour cream?!? Thanks!
Right?!
Borscht goes very well with sour cream.👍
I'm going to have to get my ice cream maker out for this! Looks like a delightful spring treat! I've been trying to figure out who your daughter reminds me of every since I began watching you. Carol Lynley in The Poseidon Adventure in 1972 when I saw it at the drive-in! She's so cute. And thanks for the membership page going!
I had to look up Carol Lynley and I agree that there are some pictures that do bear a resemblance to Courtney.
This was really good. The second time I tried the recipe with half a cup of plain yogurt in it and didn't like it as much.
Next time, I think I'm going to go with blueberries...
Trying this one tonight! I'll be using a liquid stevia and monk fruit blend.
Strawberries? Like strawberries and cream. Looks great. Thanks Steve.
Looks heavenly. Super yum.
Make some keto cheesecake, chop into pieces and add strawberries! Add it to the base. I have done a version of this at home. OMG. Soooo good!
Sounds good
So excited to try this, my Dash ice cream maker just arrived!! I've tried two kinds of low carb ice cream from the store and while the flavor is okay, it's so expensive and the texture reminds me of the freeze dried NASA ice cream! 😅
Hopefully you'll like this one more.
your the man!
In this case, I'm the "ice cream man -- stop me when I'm passing by."🎵
Sounds great, will have to try. I'm sure my wife, daughter, and granddaughter will approve also. :) Thanks!
Hope you enjoy
I made a ice cream with 100% allulose and it did not ever freeze! I left it in the freezer for 12 hours and it was cold but very melty seconds out of the freezer. So I will try half and half.
It worked for me. Hopefully it works for you.
What?? Mind Blown, Thanks for Sharing!
Lamentation over lack of lemons in ice creams is gone. Thank you for this recipe.
The rule of thumb with Atkins was using 2-3 different sweetners produced a more sugar like taste, and you typically use less of each.
I use blends almost all the time. To your point, it makes it sweeter tasting, but it also mitigates some of the aftertastes/effects individual sweeteners can have.
Would love your lemon squeezer. The one on Amazon is not even close to the one you used! That’s the one we all need a link too. ❤️👍👵🏻
I looked at recipe this am, and made it with FAGE 5% yogurt by mistake.Turned out very good. Not sure what sour cream would have tasted like instead.
I’m glad it worked out. 🙂👍🏻
You have a beautiful family ❤ and the icecream is looking good as well
I've got my allulose and ready to go!
Awesome. I plan on doing more ice cream this summer.
@@SeriousKeto I am not a big ice cream eater over all, but looking at the baby Dash ice cream maker. That seems to be more my speed. Fruit sorbets, granitas, complex flavors seem like a thing to revisit this summer. Thinking about things like this, maybe with honeydew. www.bonappetit.com/recipe/cantaloupe-and-black-pepper-granita
I’m back for a 3rd watch to make this DELICIOUS ice cream for the 2nd time. Blend in the Ninja, WOW!!
Glad you liked it.
Awesome! Thank you!
I love hazelnut Gelato. What about hazelnut butter, with blackberries folded in?
ooooh, that sounds yummy! 😋